Qualitative and quantitative changes in polyphenol composition and bioactivity of Ribes magellanicum and R. punctatum after in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Qualitative and quantitative changes in polyphenol composition and bioactivity of Ribes magellanicum and R. punctatum after in vitro gastrointestinal digestion

Published:2017-12 Issue: Volume:237 Page:1073-1082
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Burgos-Edwards Alberto^ORCID,Jiménez-Aspee Felipe,Thomas-Valdés Samanta,Schmeda-Hirschmann Guillermo^ORCID,Theoduloz Cristina^ORCID

Funder

CONICYT-PCHA/Doctorado Nacional

PIEI-QUIM-BIO

Universidad de Talca

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. In vitro models for studying secondary plant metabolite digestion and bioaccessibility;Alminger;Comprehensive Reviews in Food Science and Food Safety,2014

2. Fruit growth and chemical properties of Ribes magellanicum “parrilla”;Arena;Scientia Horticulturae,2011

3. Geographical distribution of native Ribes species present in the herbarium of Chile;Bañados;Acta Horticulturae,2002

4. Potential health benefits of berries;Beattie;Current Nutrition & Food Science,2005

5. The Ussing type chamber model to study the intestinal transport and modulation of specific tight-junction genes using a colonic cell line;Bergmann;Molecular Nutrition & Food Research,2009

Cited by 67 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata;Food Chemistry;2025-01

2. Phenolics and enzyme inhibitors from the Patagonian Empetrum rubrum berries;LWT;2024-09

3. Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae;Food and Bioproducts Processing;2024-09

4. Optimization of fermentation process and characterization of non-alcoholic functional beverage from pigmented rice varieties;Biocatalysis and Agricultural Biotechnology;2024-06

5. Effect of drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry;European Food Research and Technology;2024-04-24